Overview

Celeriac is a root vegetable cultivated from a variety of celery, grown for its bulbous hypocotyl and upper root rather than for its stalks or leaves. It has a rough, knobby brown exterior and creamy white flesh with a flavor that combines celery, parsley, and a mild nuttiness. The texture is dense and crisp when raw, softening to a tender, starchy consistency when cooked.

Origin and history

Celeriac is a cultivated form of wild celery (Apium graveolens), which grows naturally in marshy areas across the Mediterranean Basin and Northern Europe [1]. It was known to ancient Greeks and Romans, who used celery in medicinal and culinary contexts, though the specific root-focused variety appears to have been developed in Europe during the Middle Ages [2]. By the 16th century, celeriac was documented in French and German gardens, and it became a staple winter vegetable in Northern and Central European cuisines, valued for its storage life and ability to survive frost [1]. It remains more popular in Europe than in North America.

Varieties and aliases

  • Turnip-rooted celery
  • Knob celery
  • Celery root (a common but botanically imprecise name, as the edible part is the hypocotyl and upper taproot, not a true root)
  • German: Sellerie
  • French: Céleri-rave
  • Italian: Sedano rapa

Culinary uses

Celeriac is eaten both raw and cooked. Raw, it is peeled and julienned or grated for salads, most famously in the French classic rémoulade, where it is dressed with a mustard mayonnaise [1]. Cooked, it can be boiled and mashed, roasted, braised, or added to soups and stews, where it imparts a savory, celery-like depth. It pairs well with butter, cream, potatoes, apples, parsley, thyme, and nutmeg. The leaves, though less commonly used, are edible and can be used as an herb.

Cross-cuisine context

Celeriac has no direct analogue in Mexican cuisine. The closest functional parallel might be jícama (Pachyrhizus erosus), which is also a crisp, white-fleshed root eaten raw, but jícama is sweet and watery rather than savory and celery-like. In other LA-relevant cuisines, celeriac resembles the role of daikon (Raphanus sativus var. longipinnatus) in Japanese, Korean, and Vietnamese cooking: a large, mild root used raw in salads or pickled, and cooked in braises and soups. However, daikon is a true radish with a sharper, peppery bite, while celeriac is milder and more herbaceous. In Persian cuisine, celeriac is sometimes used similarly to celery stalks in khoresh (stews), though it is not a traditional ingredient.

Notes for cooks

  • Celeriac discolors quickly after peeling. Submerge cut pieces in water with a squeeze of lemon juice or vinegar to prevent browning.
  • The knobby exterior is difficult to peel with a standard vegetable peeler. Use a sharp knife to cut off the thick skin, then trim out crevices.
  • Choose celeriac that feels heavy for its size with firm, unblemished skin. Smaller specimens tend to be more tender and less woody.